Hasselback Chicken

The Hasselback Potato or Potato à la Hasselbacken was created in 1953 by chef Leif Elisson of the restaurant Hasselbacken in Stockholm. The original recipe was a type of baked potato, where the potatoes are about halfway cut through into thin slices; butter, breadcrumbs, and almonds are added on top of the potatoes and between slices.

Now we are seeing this method popularly used for chicken breasts with numerous varieties of “stuffing” being implemented. This recipe is a good place to start with the Hasselback method; it’s an easy one that is sure to impress. Low prep time, quick cooking time, and a very tasty dish. Enjoy!

5-6slicesCheddar or Jack Cheesecan substitue other cheese of choice and can also sub shredded cheese

Instructions

Heat oven to 425°F. Find a baking dish large enough to accommodate the chicken in one layer and treat baking dish with cooking spray.

Make cuts 1/2 inch apart on each chicken breast from top to almost bottom, forming pockets, being careful not to cut all the way through to bottom or sides of slits.

Sprinkle barbecue seasoning on both sides of chicken. Alternate placing cheese and bacon pieces into each slit in chicken, cutting to size as you go. Add extra cheese or bacon to slits if there is any left.

Bake uncovered about 20-35 minutes (depending on breast size) or until chicken is no longer pink when sliced (160 F and we highly recommend using a thermometer for any poultry dish). Let stand 5 minutes before serving.

Use your imagination to tailor this dish to your tastes. You could try other cheeses such as Monterrey Jack or Havarti; or do a Cordon Bleu style with ham, swiss, and spinach. How about Caprese style with tomato, basil (or basil pesto) and fresh mozzarella? Or fajita style with sautéed peppers/onions and jack cheese. Yet another idea is basil pesto and cheese. Google “hasselback chicken” online and you will find several other ideas.